Soft Pumpkin Cookies

half of a cookie on top of another cookie

4.75 from 8 votes

Soft Pumpkin Cookies with an easy powdered sugar glaze icing stay soft for days. No need to chill the dough! An easy Thanksgiving dessert that kids will love.

Prep Time20

Cook Time10

Course: Dessert

Cuisine: American

Keyword: canned pumpkin recipe, easy cookie recipes, thanksgiving

Servings:

Calories: 121kcal

Author: Julie Clark

Ingredients

For the cookies:

1 cup packed brown sugar 242 grams
1 cup unsalted butter* 8 ounces room temperature
1 large egg
1 cup solid pack pumpkin purée 230 grams
2 cups all-purpose flour 260 grams
1 teaspoon baking soda 7 grams
1 teaspoon baking powder 4 grams
½ teaspoon salt 3 grams
1 teaspoon cinnamon 3 grams
1 teaspoon pumpkin pie spice 2 grams

For the frosting:

2 tablespoons unsalted butter melted
2-3 tablespoons 2% milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

Instructions

Make the cookies:

Preheat the oven to 350º Fahrenheit. Line 2 baking sheets with silicone baking mats or parchment paper. I use a dark baking sheet which makes the cookies slightly taller with a firmer bottom. If you use a light baking sheet, the cookies will spread a little more and be softer.
In a large bowl, use an electric mixer to cream together the sugar, butter and egg. Mix until well blended.
Add the pumpkin and mix until combined.
In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
Add the dry ingredients to the wet ingredients and mix until combined, scraping the sides of the bowl as needed. The batter will be thick.
Use an cookie scoop to dollop cookie batter onto the prepared baking sheets. Don’t flatten them, just leave them in the little ball that the cookie scoop makes them in.
Bake for 10-11 minutes or until the cookies are baked through. The darker sheet may be closer to 10 minutes, a lighter sheet may need a minute or two longer.
Allow the cookies to cool for 5 minutes on the baking pan, then move to a wire rack to finish cooling.

Make the icing:

In a small bowl, melt the butter. Add the milk and vanilla extract. Whisk these ingredients together.
Add the powdered sugar and whisk until well combined. The icing will be a little runny so that it can easily cover the top of the cookies.
Spoon or drizzle the icing overtop the cookies.
Allow the cookies to set, then store them in an airtight container at room temperature.

Notes

*For even taller, cakier cookies, use vegetable shortening.

The calories shown are based on the recipe making 31 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition